Every once in a while, a friend thrusts their latest cholesterol lab results in front of me and asks a barrage of questions:
“What do you think of these results, are they okay?”
“My doctor said the HDL is too low.”
“Why are my triglycerides so high?”
“What should the LDL be?”
“And why is the total so high if the individual numbers are good?”
This week we’re talking about what your cholesterol profile results mean, and how to make them better. Continue reading
A while ago I got a letter from a reader named Emily, who reported that she had joined Weight Watchers some time back, and found it especially helpful for portion control. Having watched the movie “Fat Head,” read Gary Taubes’s book “Good Calories, Bad Calories,” and read Your Health is On Your Plate, she wants to know if she can follow my recommendations and Weight Watchers at the same time. Plus, she wants to know what I eat. Continue reading
Comment: I am reading that you eat potato salad in the morning. I was surprised…not much protein in that ? But my question is…in the Calgary Herald there was an article about breakfast, which mentioned you and oats. How do you prepare steel cut oats ? Soak overnight w how much apple cider vinegar ? And do you rinse it off in the morning or eat the vinegar? Thanks! Kirsten
Hi Kirsten
I’m not sure which potato salad you’re referring to because there are a few. Can you give me the posting date? Perhaps you’re referring to the Simplest Salad that I posted just a few weeks ago on April 30th? If so, the ingredients include a potato, cucumbers, tomatoes, sunflower seeds, olive oil, salt, and fresh herbs. Although it’s certainly not what I would characterize as a high-protein meal, it is a highly nourishing one, with tons of phytonutrients, fiber, vitamins and minerals, and nourishing fats of more than one kind, along with enough protein to get me through til lunch. So give that a try, and don’t measure its value by protein content alone.
With regard to the oatmeal, I was not aware that Calgary Herald had quoted me, but they left out an important bit of information. The recipe is 1/2 cup steel-cut oats, 1 cup water, and 1/4 tsp. vinegar (cider or white). Mix and leave on the counter at room temperature all night. No rinsing required. In the morning the oats will be cooked (by the acid), and a short heat-up in the microwave will be all that stands between you and breakfast. You will not taste the vinegar at all. Feel free to add raisins, milk, butter, honey, or anything else you would add to your oatmeal if you had cooked it on the stove for 30 minutes.
Thanks for reading YHIOYP.